Pasta with friar's beard is a simple recipe, but very tasty. You can make the variant with the tomato or the white one
The pasta with the beard of a friar agretti just to understand – it is a first course that is easy to make and that offers lightness, a delicate but tasty recipe.
There friar's beard it is a precious vegetable for the balance of our body, rich in fiber, vitamins and minerals and there are many ideas for cooking agretti: from potato pie fillet of perch, passing through a delicious pie with stracchino cheese to some eggs to be embellished with lime up to the pasta that we propose below.
Pasta with friar's beard in sauce
To prepare pasta with a friar's beard at home you will need: 320 g of macaroni-like pasta, 300 g of friar's beard, 600 g of tomato pulp, 1 clove of garlic, basil, fresh chilli pepper (optional), extra virgin olive oil of olive and salt.
The first thing to do is clean the monk's beard thoroughly and boil it for 4-5 minutes in salted water. The vegetables are then drained well and stir-fried with a clove of garlic, extra virgin olive oil and a teaspoon of chili pepper. When the vegetables are cooked, it is time to add the tomato pulp, season with salt and continue cooking.
Meanwhile, cook the macaroni in a separate saucepan, from drain al dente to add them to the sauce with a priest's beard.
Pasta with white friar beard
Pasta with a friar's beard can also be prepared in Whitein this case you will need: 320 g of spaghetti, 300 g of friar's beard, 70 g of smoked ricotta, 70 g of bacon, vegetable broth, shallot, extra virgin olive oil, salt and black pepper.
Wash and clean the agretti and cook them in salt water for about 3 minutes, leaving them crispy. Cut it into rings shallot and in chunks there bacon. Brown the bacon in a non-stick pan until crispy. Brown the shallot then add some vegetable broth a little at a time, then add the agretti, the bacon, stir and season with salt and pepper.
Bake spaghetti, drain them al dente and add them to the preparation with the beard of a friar, stir and sprinkle with the ricotta salata before serving.